Thanksgiving Leftover Casserole
No dish is left behind with the delicious mash-up of this Thanksgiving leftover casserole - the best way to enjoy Turkey Day leftovers!
Servings: 9
Ingredients
Mashed Potatoes
- 6 medium potatoes, peeled and cut into chunks
Stuffing
- 6 cups stuffing cubes, unseasoned
- 1 teaspoon poultry seasoning
- ¼ teaspoon rubbed sage
- 1 cup chicken broth
Turkey
- 4 cups cooked turkey, cubed
Casserole Sauce
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 1 teaspoon garlic powder
- ¾ cup sour cream, divided
- 4 ounces cream cheese, softened
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1-1½ cups cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Place potatoes in a large pot and cover with water. Bring to a boil, reduce heat, and cook for an additional 12-15 minutes (or until tender).
- While potatoes are cooking, combine stuffing cubes, poultry seasoning, and sage in a large bowl. Stir in broth and pour into a greased 9x13 baking dish.
- In another large bowl, combine the turkey, soup, garlic powder, and ¼ cup sour cream. Spoon over the stuffing mixture.
- Drain potatoes and mash in a large bowl. Beat in the cream cheese, pepper, salt, and remaining sour cream, and spread over the turkey mixture.
- Sprinkle with cheese and bake for 30-35 minutes. ENJOY!
Notes
Using leftovers. You can use leftovers from Thanksgiving dinner for each layer, or follow the recipe to make the different layers from scratch.
Store leftover casserole in an airtight container(s) in the fridge for about 3 days or in the freezer for up to 1 month.
Nutrition
Calories: 519kcal | Carbohydrates: 36g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 1497mg | Potassium: 319mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1049IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 3mg